How to Brown Butter:

1. In a medium saucepan add 12 Tbsp. butter, cooking that on medium-low until melted. Once the butter is melted turn the heat up to medium. Shortly, your butter should start to bubble and pop. Stir butter constantly. After a while, the butter will turn foamy. Cook until you see it turn caramel brown. To keep your butter from burning, pour it into a glass bowl. Let it cool for 15 minutes.

To Make the Cookies:

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Brown 12 Tbsp. of butter.

3. In a medium-sized bowl, whisk together the cooled browned butter with white sugar, packed brown sugar, vanilla extract, and 2 large eggs. Whisk until combined. It should have a caramel-like texture.

4. Next, add in your dry ingredients; flour, salt, and baking soda.

5. Mix to combine. Don’t over-mix.

6. To the dough fold in the chopped chocolate, halved pretzels, crushed potato chips, and toffee pieces.

8. Scoop the dough using a large ice cream scoop and place it onto your lined baking sheet about 2 1/2 inches apart.

9. Bake the cookies at 350 degrees for about 15 minutes or until the edges are lightly golden and the center looks slightly under-baked. Halfway through baking, open up the oven and bang the pan a few times to give the cookies a crinkle. Then let them finish baking.

10. Transfer the cookies to a cooling rack and let them cool for 5-10 minutes.

11. Enjoy!